📝 About This Recipe
This soul-warming dish reimagines ancient grains through the lens of slow-braising, resulting in a texture that is simultaneously chewy and creamy. Earthy pearled farro is simmered in a rich, aromatic broth alongside a medley of caramelized root vegetables that melt into the grain. It is a celebration of autumn flavors, offering a sophisticated, plant-forward alternative to traditional risotto that stays perfectly al dente even after hours of gentle cooking.
🥗 Ingredients
The Grain Base
- 1 1/2 cups Pearled Farro (rinsed thoroughly under cold water)
- 1 large Yellow Onion (finely diced)
- 4 cloves Garlic (minced)
- 2 tablespoons Extra Virgin Olive Oil (high quality)
- 1/2 cup Dry White Wine (such as Sauvignon Blanc or Pinot Grigio)
The Root Vegetable Medley
- 2 medium Carrots (peeled and cut into 1/2-inch cubes)
- 2 medium Parsnips (peeled and cut into 1/2-inch cubes)
- 1 small Sweet Potato (peeled and diced into 1/2-inch cubes)
- 1 sprig Fresh Rosemary (leaves finely chopped)
- 3 sprigs Fresh Thyme (whole stems)
Braising Liquid & Finishing
- 4 cups Vegetable Broth (low sodium, warmed)
- 1/2 cup Parmigiano-Reggiano (freshly grated)
- 2 tablespoons Unsalted Butter (cold, cubed)
- 1 teaspoon Kosher Salt (plus more to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1 teaspoon Lemon Juice (to brighten the finish)
- 1/4 cup Flat Leaf Parsley (chopped for garnish)
👨🍳 Instructions
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1
Begin by rinsing the farro in a fine-mesh sieve under cold running water until the water runs clear. This removes excess surface starch and ensures a cleaner flavor.
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2
Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for 5-7 minutes until translucent and just beginning to turn golden.
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3
Add the minced garlic and chopped rosemary to the skillet. Sauté for 1 minute until fragrant, being careful not to burn the garlic.
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4
Add the rinsed farro to the skillet. Toast the grains for 3 minutes, stirring constantly, until they smell nutty and appear slightly translucent at the edges.
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5
Deglaze the skillet with the white wine, scraping up any browned bits (fond) from the bottom. Let the wine simmer until it has almost completely evaporated.
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6
Transfer the farro mixture into the ceramic insert of a 4-quart to 6-quart slow cooker.
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7
Layer the cubed carrots, parsnips, and sweet potatoes over the farro. Do not stir them in yet; keeping them on top helps them maintain their shape during the long cook.
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8
Pour the warmed vegetable broth over the ingredients. Add the whole thyme sprigs, salt, and black pepper.
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9
Cover and cook on LOW for 4 hours. Avoid opening the lid during the first 3 hours to maintain a consistent temperature.
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10
After 4 hours, check the farro. The grains should be tender but still have a pleasant 'pop' when bitten. Most of the liquid should be absorbed, creating a thick, porridge-like consistency.
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11
Remove and discard the woody thyme stems. Stir the vegetables gently into the farro.
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12
Stir in the cold butter and grated Parmigiano-Reggiano. The butter will emulsify with the remaining liquid to create a silky sauce.
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13
Add the lemon juice and taste for seasoning. Adjust salt and pepper as needed.
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14
Let the dish rest for 5 minutes in the slow cooker (turned off) before serving to allow the flavors to fully meld.
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15
Garnish with fresh parsley and an extra sprinkle of cheese before bringing to the table.
💡 Chef's Tips
Always use 'pearled' or 'semi-pearled' farro for this recipe; whole farro requires overnight soaking and much longer cooking times. To add a deeper layer of flavor, roast the root vegetables in a 400°F oven for 15 minutes before adding them to the slow cooker. If the dish looks too dry at the end, stir in an extra 1/4 cup of warm broth or heavy cream for added richness. For a vegan version, substitute the butter with a high-quality olive oil and the cheese with 2 tablespoons of nutritional yeast. Ensure your vegetable cubes are uniform in size (1/2 inch) so they cook evenly and don't turn into mush.
🍽️ Serving Suggestions
Pair with a crisp, acidic white wine like a Sancerre to cut through the richness of the grains. Serve as a hearty main course alongside a bitter green salad (arugula or radicchio) with a balsamic vinaigrette. Top with a poached egg; the runny yolk creates a luxurious sauce when mixed into the warm farro. Accompany with crusty sourdough bread to soak up any remaining savory juices. For meat lovers, this serves as an incredible bed for braised short ribs or roasted chicken thighs.